The Italian in me has a strong love for all things tomato and pesto so I decided to combine the best of both world.  This Pesto Pomodoro Sauce goes great on any protein, bed of veggies or even as a dip!

Pesto Pomodoro Sauce Ingredients:

• 3 tbsp avocado oil
• 2 cups white onions, diced
• 1 tsp salt, divided
• 2 cloves garlic, minced
• 1¾lbs cherry tomatoes (I used 3- 10oz containers)
• 1-6oz can tomato paste
• ¼ cup chopped fresh basil
• 1½ cups paleo pesto (I use No Crumbs Left’s recipe)

Directions:

• In a large saute pan heat avocado oil
• Once hot add onions and ½ tsp salt.  Cook until caramelized.
• Add garlic and tomatoes.  Cover about cook for about 12 minutes until tomatoes soften
• Stir in tomato paste and ½ tsp salt.  Continue to cook covered for another 10 minutes to allow steam to release from tomatoes.
• Remove lit and use a wooden spoon to crush tomatoes.
• Add pesto to the sauce and mix in.
• Stir in basil and simmer 2-3 minutes.
• Salt to taste.